Preparation

In a food processor place the onions, garlic, red pepper flake, rosemary, and sage. Then run processor on low while you stream olive oil into it.

You should get something like chopped onion paste. Rub down the pork loin with olive oil, salt, and pepper.

Place the pork loins on a roasting rack. Add the fennel seeds to the top of the pork loins and press into the meat in a single layer. Pile the onion paste evenly over the pork loins.

Take the meat out and pour the wine evenly around the pan, and then shake the pan to loosen the cooked bits on bottom of pan. Add the pork back to the oven and roast another 20 minutes, until a thermometer inserted in the loin reads 160 degrees F.

In a skillet heat up some olive oil on medium high heat, then add the can of cream of mushroom with a can full of water and whisk until smooth in the pan. Add salt and pepper. Add mustard greens and wilt down in the mushroom gravy. Once greens are mostly wilted add a splash of white wine. Now let the sauce and greens cook for about 4-5 minutes.

You must allow the alcohol to cook out or the greens will be too bitter. You can taste test the sauce, and when it tastes the way you want it, pull the greens off of the heat.

To serve place a good amount of greens in the center of a plate, add four sliced medallions of pork on top, and then drizzle a stream of honey over the entire plate.